These perfectly sweetened, healthy vegan chocolate chips are made of cocoa powder and coconut oil with natural sweeteners. They have low glycemic index and are just as attractive as the store bought ones.

These perfectly sweetened, healthy vegan chocolate chips are made of cocoa powder and coconut oil with natural sweeteners. They have low glycemic index and are just as attractive as the store bought ones.

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Description

The best sweet and sour chicken ever. My husband would eat this every night of his life if I would make it (which I don’t, so that he’ll actually look forward to it when I do!).

Ingredients

3 wholeBoneless, Skinless Chicken Breasts

Salt And Pepper

1 cupCornstarch

2 wholeEggs, Lightly Beaten

¼ cupsCanola Oil

FOR THE SAUCE:

¾ cupsSugar

4 TablespoonsKetchup

½ cupsVinegar

1 TablespoonSoy Sauce

1 teaspoonGarlic Salt

Preparation

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.

Mix sauce ingredients together and pour over chicken.

Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.

How would i freeze this? Should i cook it all and then freeze it? I would really like to make this to prove to my husband I’m not a horrible cook, and I’m making 50 freezer meals in a day because we are busy and don’t get home until 7:30 at night. Thanks in advance!

So, when I was a kid, we used to do the cooking by the month thing and I’m trying to get back into it. I was looking up recipes that would be good for freezing and this one came up. It doesn’t say how to freeze it though. Should I cook it before I freeze it and then just warm it up whenever I’m ready to eat it? Or should I freeze it before it’s fully cooked and then cook it whenever I decide to eat it? Thanks!

60 Reviews

I cooked this recipe using my own sauce, however, the chicken was super simple and everything went together beautifully!! And, of course, it was delicious – I won’t be ordering much chinese at this rate! Thanks for sharing!

Fantastic! I am ditching the recipe I have used for years for this one. I totally forgot about the egg (found them in the dish ready for battering after putting the chicken in the oven). We did not miss it one bit, so now I just throw the chicken and cornstarch in a ziploc bag to cover the chicken pieces. Simple. I also add red and green peppers, carrots and onions and we put it over quinoa.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.